The best white cake recipe from scratch | Sugar Geek Show

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy.

Add the egg whites one at a time, mixing well after each addition.

Stir in the almond extract and vanilla extract.

In another bowl, combine the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with milk and vegetable oil, starting and ending with flour.

Mix until just combined; do not overmix.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens